Puget Sound Style Cioppino Recipe


Main Ingredient


 Butter/Margarine1⁄8 Pound (1/4 Cup)
 Onions2 Medium, chopped
 Garlic2 Clove (10 gm), minced / pressed
 Chopped parsley1⁄3 Cup (5.33 tbs)
 Homemade chicken broth/2 cans (14 1/2 ounce each) regular-strength chicken broth4 Cup (64 tbs)
 Water1 Cup (16 tbs)
 Dry white wine1 1⁄2 Cup (24 tbs)
 Bay leaf1
 Dry thyme leaves1⁄2 Teaspoon
 Dry rosemary1⁄2 Teaspoon
 Salmon fillets2 Pound, skinned
 Clams in shell12 , scrubbed (Suitable For Steaming)
 Cooked large dungeness crabs4 Pound, cleaned and cracked (2 In Number, 2 Pounds Each)

Nutrition Facts

Serving size: Complete recipe

Calories 4026 Calories from Fat 1007

% Daily Value*

Total Fat 113 g173.7%

Saturated Fat 39 g195.1%

Trans Fat 0 g

Cholesterol 2489.8 mg

Sodium 8268.3 mg344.5%

Total Carbohydrates 66 g22.1%

Dietary Fiber 9.8 g39.2%

Sugars 25.4 g

Protein 589 g1177.8%

Vitamin A 88.2% Vitamin C 235.4%

Calcium 237.6% Iron 355.2%

*Based on a 2000 Calorie diet


In a 6- to 8-quart pan, melt butter over medium heat.
Add onions, garlic, and parsley; cook, stirring often, until onions are soft.
Add broth, water, wine, bay leaf, thyme, and rosemary.
Cover and simmer for about 15 minutes.
Rinse salmon, pat dry, and cut into chunks.
Add salmon, clams, and crab to broth.
Cover and simmer gently until clams pop open and salmon flakes readily when prodded with a fork, 10 to 15 minutes Ladle broth and some of each seafood into large soup bowls.